We are currently learning a lot of valuable lessons to make sure our participating schools can smartly transition from energy efficient cook stoves that consume firewood, to electric induction cookers.
Of course the cost of electric is more expensive, not because of the induction cooker itself, but because the whole set up needs many accessories and equipment installation to ensure a smooth operation. For example, a stabilizer is mandatory, because voltage is very unstable in Uganda. Cabling is also a major cost issue, because the wiring quality found in schools is usually very poor.
Therefore, to overcome some of the high costs explained above, we take the time to analyze the kitchen operations and flow of utensils and dishes cooked, to ensure that each induction cooker is not idle. Several dishes are cooked can be cooked in one stove, all that is needed are several saucepans of different capacities to ensure the stove is constantly in operation and we maximize its output.
For example, in our sample school currently testing out the technology, one of the induction cookers has 2 saucepans and 1 frying pan to prepare the daily beans, the tea, and the frying of sauce and beans. By simply allocating the necessary saucepans and understanding the kitchen flow, the amount of induction cookers needed can be reduced to maximize the utilization and efficiently allocate the capital expenditure.
